This region is full of fantastic things to eat. Here are a few simple recipes for eating local food. The ingredients come from Washington, Oregon, Idaho, and British Columbia.

photo by Wesa

Breakfast:
1/2 cup Traditional Plain Greek Yogurt, made locally by The Greek Gods in Mountlake Terrace. Mix in a spoonful or two of a locally made jam/jelly and you have a low-sugar simple breakfast. I use huckleberry jam made from berries my husband and I picked on Mount Rainier last September. You can also buy a package of frozen berries and blend with a spoonful of sugar.


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photo by Wesa

Brunch:
Greek Omelet. I seem to be on a roll with the Greek theme today.

Squeeze spinach to remove any excess water. Blend eggs with a fork in a medium bowl. Add feta, onions, dill, and the spinach; mix gently with a rubber spatula.

Set a rack about 4 inches from the heat source; preheat the broiler.

Heat butter in a 10-inch nonstick skillet over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a platter and cut into wedges.

photo by Wesa

Dinner:
1 steak (from Country Natural Beef)
1 large or 2 medium size golden beets (from Washington)
Thyme

Boil beets for 45 minutes or roast in oven for one hour and 15 minutes. Set aside to cool. Rub dry thyme over steak. Broil for 2 minutes per side. Peel beets, cut into bite size pieces. Serve with a salad of fresh greens. (I feel like I cheated on this recipe by also adding salt and pepper to the steak before broiling.)

Related posts:

1. Farmers Market Salad
2. Simple pleasures
3. Meet Your Farmer’s Market Vendors: Golden Glen Creamery
4. Fresh Grill: what’s the catch?
5. Fresh Tayberry and Peach Ice Cream